Description
This Mini Pavlova recipe delivers delicate meringue nests with a crisp exterior and soft, marshmallow-like interior. Topped with whipped cream, fresh blueberries, and lightly salted pistachios, these elegant desserts are perfect for any special occasion or a sweet treat to impress your guests.
Ingredients
Scale
Meringue
- 4 egg whites – room temperature
- 3/4 cup granulated sugar
- 1 teaspoon organic corn starch
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
Whipped Cream Topping
- 1 1/4 cups heavy whipping cream – cold
- 2 tablespoons granulated sugar
Garnish
- Blueberries (about 30 berries, one per pavlova)
- Pistachios (about 40, lightly salted, chopped)
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 225°F (about 107°C). Line two large baking sheets with parchment paper and set aside to ensure the pavlovas bake evenly and do not stick.
- Make the Meringue: In the bowl of a stand mixer fitted with a whisk attachment, beat the 4 egg whites with a pinch of salt on high speed until they become foamy, approximately 1 minute. With the mixer still running, slowly add 3/4 cup granulated sugar, continuing to beat on high speed for 9-10 minutes until stiff, glossy peaks form. Pause the mixer about 2 minutes before finishing to scrape down the sides to ensure even mixing.
- Fold in Additional Ingredients: Gently fold in 1 teaspoon of freshly squeezed lemon juice and 1/2 teaspoon vanilla extract using 10-11 full strokes with a spatula. Carefully fold in 1 teaspoon of corn starch and 1/2 teaspoon cream of tartar with another 10-11 full strokes, making sure everything is well incorporated without over-mixing to keep the meringue light and airy.
- Pipe the Meringue Shapes: Using a piping bag fitted with a Wilton 2D tip, pipe meringue onto the prepared baking sheets, making rounds about 2 inches in diameter and spacing them 2 inches apart. Use a teaspoon to make a small indentation in the center of each meringue to create space for the whipped cream filling later.
- Bake the Pavlovas: Place the baking sheets in the oven and bake for 1 hour and 15 minutes. Afterward, turn off the oven and do not open the door. Leave the pavlovas inside for an additional 30 minutes to finish drying out. The exterior will be crisp and off-white while the interior remains soft and marshmallow-like.
- Cool the Pavlovas: Transfer the baked pavlovas to a cooling rack and allow them to cool completely. Cooling ensures the inside firms up slightly, giving a pleasant texture contrast.
- Prepare the Whipped Cream: In a medium bowl, beat 1 1/4 cups cold heavy whipping cream with 2 tablespoons granulated sugar until stiff peaks form, about 3 minutes. This cream will top the pavlovas for richness and balance.
- Assemble the Mini Pavlovas: Pipe or spoon the whipped cream into the center indentation of each cooled pavlova. Top with fresh blueberries (around 30 berries total) and chopped lightly salted pistachios (around 40) to add color, texture, and a perfect balance of sweetness and saltiness.
- Serving and Storage: These assembled pavlovas are best served immediately but can be stored in the refrigerator for 4-6 hours. For best results, prepare components ahead and assemble an hour before serving to maintain the perfect texture.
Notes
- Egg whites should be at room temperature to ensure maximum volume when whisking.
- Do not open the oven door during baking or resting to prevent cracks and collapsing of the meringue.
- Lightly salted pistachios add a nice contrast to the sweet pavlova—feel free to adjust salt level to taste.
- Assemble pavlovas close to serving time to keep the meringues crisp.
- Use fresh, cold heavy cream for best whipping results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Mini Pavlova, Meringue dessert, Whipped cream topping, Blueberry pavlova, Pistachio garnish, Elegant desserts
